Dragonsbreathslabs Recipes

MISSISSIPPI SLUGBURGER

Mississippi Slugburger image

I'm showing you my take on one of America's strangest hamburgers, and certainly the hamburger with the strangest name. But don't worry, this is 100% mollusk free. The name comes from the fact that these used to cost a nickel-and in the past, the slang term for nickel was "slug."

Provided by Chef John

Categories Hamburgers

Time 1h10m

Yield 6

Number Of Ingredients 12

Ingredients

7 slices potato bread
1 pound ground chuck
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 cup vegetable oil for frying, or as needed
6 hamburger buns, split
¼ cup prepared yellow mustard, or to taste
¼ cup dill pickle slices, or to taste
1 pinch chili powder, or to taste
1 pinch cayenne pepper, or to taste

Steps:

Preheat the oven to 175 degrees F (80 degrees C). Line a baking sheet with parchment paper.
Cut the crusts off the bread slices. Place slices on the prepared baking sheet.
Bake in the center of the preheated oven until dry and toasted, about 45 minutes.
Transfer toasted bread to the bowl of a food processor and pulse until you reach coarse crumbs.
Place ground chuck, salt, pepper, garlic powder, and onion powder into a bowl. Add bread crumbs. Combine with your fingers, breaking apart the meat.
Dampen your fingers with water and form mixture into hamburger patties.
Heat ¼ to ½ inch vegetable oil in a skillet over medium-high heat. Place a patty into the pan and turn heat down to medium. Cook until well browned and crusty, 3 to 4 minutes per side. Repeat with remaining patties, adding more oil if needed.
Remove from the pan and serve on hamburger buns with mustard and pickles; sprinkle tops of patties with chili powder and/or cayenne if you like prior to serving.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 16.1 g, Cholesterol 54 mg, Fat 15.1 g, Fiber 1.2 g, Protein 16.1 g, SaturatedFat 5.8 g, Sodium 735.8 mg

DRAGONSBREATH SLABS

Dragonsbreath Slabs image

These delicious, tender biscuits have alot of flavour and a little heat. They are wonderful with any meal. Seriously, try them...you'll see.

Provided by Baby Kato

Categories Breads

Time 27m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

1 (1/4 ounce) package dry active yeast
2 tablespoons warm water
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup butter, softened
1 cup buttermilk
1 cup shredded sharp cheddar cheese or 1 cup old nippy cheddar cheese
1 1/2 tablespoons jalapeno peppers, minced
2 1/2 tablespoons sweet onions, finely chopped
2 tablespoons melted butter
1 teaspoon paprika (for sprinkling)
1/2 teaspoon dried thyme, crumbled

Steps:

Preheat oven to 450 degrees.
Dissolve yeast in 2 tbsps of warm water.
Set aside.
In large bowl add flour, baking powder, baking soda, sugar, garlic powder and salt.
Cut in butter, until well blended.
Next, lightly stir in buttermilk and yeast mixture.
Now add the shredded cheese, finely chopped onions and minced peppers.
Beat well.
On a lightly floured board knead until a smooth dough forms. If you need to add more flour, please do so (1/2 cup).
Then roll dough 1/2 thick and cut into two inch squares.
Place biscuits on a lightly greased sheet and brush with melted butter.
Finally, sprinkle with paprika and dried thyme.
Bake in a 450 degree oven for 10- 12 minutes or until golden brown.

Nutrition Facts : Calories 231, Fat 13.2, SaturatedFat 8.2, Cholesterol 36.1, Sodium 343.8, Carbohydrate 22.1, Fiber 1, Sugar 1.6, Protein 6.1

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